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Cheese from Switzerland, canton of Valais
Raw cow milk is seeded with lactic cultures, warmed to 32 °C, set with calf rennet at 30–33 °C, cut, washed with water and stirred at 36–45 °C. The pressed wheel drains to about pH 5.0, is brined, and ripens at least three months at 7–14 °C on red-fir boards while its smeared rind is brushed.
| Raw cow milk | Cooled only; no heat treatment. From at most two successive milkings[rac-cdc] |
| Calf rennet | Only animal rennet from calf stomach is allowed[rac-cdc] |
| Lactic cultures specific to Raclette du Valais | Listed by the producers' group[rac-cdc] |
| Drinking water10–15 % of the milk volume | Added to wash out lactose (optional in alpine dairies)[rac-cdc] |
| Salt | Brine or dry salt on the surface[rac-cdc] |
| Smear (morge) cultures | From the dairy's own flora; Brevibacterium linens allowed if that fails[rac-cdc] |
| Starter | lactic cultures specific to Raclette du Valais; natural smear flora on the rind |
Total time across the recorded steps: 3 months
What changes: Starting material: raw cow milk from the Valais, cooled but never heated
Output: raw milk.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is seeded with lactic cultures, warmed to 32 °C, set with calf rennet at 30–33 °C, cut, washed with water and stirred at 36–45 °C. The pressed wheel drains to about pH 5.0, is brined, and ripens at least three months at 7–14 °C on red-fir boards while its smeared rind is brushed. Made in 7 steps over 3 months. The longest step, ripen on red-fir boards, brushing the smear, takes at least 3 months (Swiss Federal Office for Agriculture (OFAG) 2023) and runs at 7–14 °C (Swiss Federal Office for Agriculture (OFAG) 2023). Smear (morge) flora native to each dairy; after a long break in production, cultures from other Valais dairies may restart it, and Brevibacterium linens if that fails does most of the fermenting.
| Main step | at least 3 monthsSet[rac-cdc] | Ripen on red-fir boards, brushing the smear |
|---|---|---|
| Temperature | 7–14 °CSet[rac-cdc] | Ripen on red-fir boards, brushing the smear |
| Acidity | pH 4.8–5.2Set[rac-cdc] | Pre-press, mould and press |
Raclette du Valais must be made from raw milk, and the curd is washed with 10–15 % water before it is heated. Its rind is a smear grown from each dairy's own flora, and wheels are stamped with the name of the alp or dairy. The à rebibes version, ripened at least 12 months, is soaked, scrubbed free of its smear and rubbed with oil and vinegar.
The milk is raw; the specification bans any heat treatment other than cooling.
Every number is labelled with how it is known. How this atlas is made
The Valais tourism board says cheese is attested in the Valais from the 4th century BC, that melted cheese was known there in 1574, and that the name raclette was written from 1874. In November 2003 the Federal Agriculture Office registered the name Raclette to the Valais, citing the 1574 record. A Federal Court judgment of 15 October 2007 held that the bare term Raclette is not protected; the protected name is Raclette du Valais.
